Grilled Swordfish with Sweet Potato and Cilantro-Lime Glaze

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F). While the grill heats, toss the cubed sweet potatoes with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper. Spread them on a grill-safe pan or in a grill basket.

   Tip: Using a grill basket prevents smaller pieces from falling through the grates.

2. 2

   Place the sweet potato pan on the grill and cook for 25-30 minutes, stirring occasionally, until the potatoes are tender and caramelized on the edges.

   Tip: Move the pan to a cooler part of the grill if the potatoes start burning too quickly.

3. 3

   While the potatoes cook, prepare the cilantro-lime glaze by whisking together the remaining 2 tablespoons of olive oil, lime juice, minced garlic, honey, jalapeño, and most of the cilantro in a small bowl. Season with remaining salt and black pepper, and set aside.

   Tip: Reserve about 2 tablespoons of fresh cilantro for garnishing the finished dish.

4. 4

   Pat the swordfish steaks dry with paper towels. Brush both sides lightly with olive oil and season generously with the remaining salt, black pepper, and smoked paprika.

   Tip: Dry fish helps achieve a better sear and prevents sticking to the grill.

5. 5

   Once the grill is at temperature, place the swordfish steaks directly on the oiled grates. Grill for 4-5 minutes on the first side without moving them, then flip and cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork.

   Tip: Swordfish is firm and won't fall apart; avoid flipping multiple times to develop a nice crust.

6. 6

   During the last minute of cooking, brush the cilantro-lime glaze onto the top of each swordfish steak. Transfer to a serving plate.

   Tip: Apply the glaze at the end to preserve the bright flavors and prevent burning.

7. 7

   Arrange the grilled sweet potatoes on the plate alongside the swordfish. Drizzle any remaining glaze over both components and top with the sliced red onion and reserved fresh cilantro.

   Tip: The red onion adds a fresh crunch and complements the rich flavors of the fish.